16 Kid-Friendly Vegetarian Meals That Don’t Skimp on Protein and Fiber

Protein-rich lentils make this a soup that eats like a meal, and their quick cooking time makes it a meal that comes together in just half an hour. I like to serve this with thick slices of bread for dipping and a little dollop of yogurt on top for creaminess.

Fried rice is one of my favorite fridge clean-out meals, and the versatile, grain-forward dinner is a particularly great choice for a vegetarian meal. Start with this basic 15-minute recipe, and toss in whatever extra veggies you’ve got on-hand. My family loves it with broccoli and mushrooms.

Love ‘em or hate ‘em, “marry me” recipes have a ton of devoted followers, and this chickpea-based version makes a strong argument for why: It’s a creamy, comforting, one-dish recipe that mostly relies on pantry staples. You can skip the crushed red pepper flakes altogether or offer them on the side.

You'll love this one-pan dinner of roasted gnocchi and vegetables that doesn't even require you to boil the dumplings. The addition of pasteurized (for the kiddos) burrata at the end creates an instant creamy "sauce" with almost no work.

Pasta is a go-to meal when you're not eating meat, but this takes it to a new level. You can also cut down on active cooking time thanks to the slow cooker. Everyone will love these pillowy ravioli covered in flavorful sauce and melty cheese.

If you start the dough for this focaccia pizza on Thursday, you can be enjoying a delicious homemade pizza night that’s leagues better than delivery by Friday, and that feels pretty spectacular. It’s hard to beat the classic sauce and cheese combo, but should you feel inclined, you can add some veggie toppings, like mushrooms or banana peppers.

It takes a bit of cajoling to get my kids to eat beans, and by cajoling, I mean adding cheese. Here, chickpeas are quickly simmered in a bright, fresh tomato sauce before getting topped with a handful of feta. The result is a fast-cooking vegetarian meal that still packs plenty of protein. Serve it with crusty bread or over a bed of couscous.

Come summertime, I can’t get enough of the fresh corn I find at the farmers market, and I end up buying dozens of ears with no definite plan. When that happens, this one-pot corn pasta comes to my rescue. With a bit of creaminess from the ricotta cheese, this light summer pasta dish is a certified crowd-pleaser that goes well with a nice caprese salad

Growing up, I used to go to this little German restaurant in Virginia called Edelweiss, and on the veggie plate (which I, as a bratwurst-avoiding child always ordered) there was a veggie loaf so good that I would dream of it between visits. This recipe is as close as I’ve found to that savory, meatless-yet-meaty loaf, and it’s perfect for a family dinner or for slicing into sandwiches for lunch the next day.

Wholesome ingredients? Check. Fun to eat? Check. Affordable and easy to make? Check and check! This bright and delightful vegetarian riff on stuffed bell peppers checks all the boxes and makes a great dinner choice for veg-loving kids.

Typically, French onion soup is made with beef stock, making it off-limits for our vegetarian friends, but this recipe harnesses the deep-cooked flavor of caramelized onions and a little tangy umami from a splash of balsamic vinegar to get pretty darn close to that beloved soup, but here, it’s transformed into a dinner-worthy main dish with the inclusion of frozen potato gnocchi and, of course, plenty of gruyere cheese.

Indian cuisine lends itself to delicious, flavor-loaded vegetarian dishes like this one, which cleans out your veggie drawer and bathes the contents in a fragrant, ginger-laced tomato sauce. I like to serve this with basmati rice, homemade raita, and frozen garlic naan, and leftovers are a rare sight after such a dinner.

Egg dishes are a good choice for vegetarian kids, assuming they eat eggs, of course, because they include a good source of protein without meat. And this sheet-pan frittata uses the brilliant trick of roasting veggies in the oven before adding eggs to the sheet tray, which means you can swap the broccoli and tomatoes for whatever ingredients your kiddo likes best, like mushrooms, peppers, cauliflower.

Chili night is always a hit with my kids because they love adding their own toppings — avocado, onions, crackers, chips, etc. The customization lets them feel like they’re in charge, and when I’m serving this veggie-loaded chili, I can feel confident they’re getting a wholesome, healthy meal (even if they’re drowning it in sour cream).

In my opinion, the tender vegetables simmered in sauce are always the best part of any pot pie, and this stunning centerpiece of a meal (a fantastic option for holiday celebrations) has nothing but veggies, a rich hearty sauce, and a delightful buttery puff pastry crust, so good parts only.

Start with a bag of thick tortilla chips, add a 30-minute vegetarian chili, and then pile on the toppings for this incredibly fun sheet tray nacho dinner. This can easily lean vegan if you substitute your favorite vegan cheese or queso sauce.